Ingredient:
1/2 cup fat-free egg product or 2 eggs
1 tbsp water
Dash salt
1/4 tsp chili powder
2 medium green onions, sliced
4 white corn tortillas (6 inch)
1/4 cup fat-free refried beans
2 tbsp chunky-style salsa
1/4 cup shredded reduced-fat sharp Cheddar cheese
Reduced-fat sour cream, if desired
Method:
In medium bowl, beat egg product, water, salt and chili powder with wire whisk until blended.
Heat 10-inch nonstick skillet over medium heat. Add onions; cook 1 to 2 minutes or until crisp-tender. Reduce heat to medium-low. Add egg mixture; cook 2 to 3 minutes, stirring frequently, until eggs are set but still moist. Remove from pan; keep warm.
Spread each of 2 tortillas with 2 tablespoons refried beans and 1 tablespoon salsa. Top with egg mixture, cheese and remaining tortillas.
Wipe out skillet. Heat over medium heat. Cook each quesadilla in skillet 3 minutes, turning carefully halfway through cooking, until crisp. Cut each quesadilla into quarters. Serve with additional salsa and sour cream.
1/2 cup fat-free egg product or 2 eggs
1 tbsp water
Dash salt
1/4 tsp chili powder
2 medium green onions, sliced
4 white corn tortillas (6 inch)
1/4 cup fat-free refried beans
2 tbsp chunky-style salsa
1/4 cup shredded reduced-fat sharp Cheddar cheese
Reduced-fat sour cream, if desired
Method:
In medium bowl, beat egg product, water, salt and chili powder with wire whisk until blended.
Heat 10-inch nonstick skillet over medium heat. Add onions; cook 1 to 2 minutes or until crisp-tender. Reduce heat to medium-low. Add egg mixture; cook 2 to 3 minutes, stirring frequently, until eggs are set but still moist. Remove from pan; keep warm.
Spread each of 2 tortillas with 2 tablespoons refried beans and 1 tablespoon salsa. Top with egg mixture, cheese and remaining tortillas.
Wipe out skillet. Heat over medium heat. Cook each quesadilla in skillet 3 minutes, turning carefully halfway through cooking, until crisp. Cut each quesadilla into quarters. Serve with additional salsa and sour cream.
